Paris

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Meet “la Famille”

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The general knowledge in my family has always been that our Drohman ancestors came to America from the area along the border between southern Germany and northern Switzerland.  I remember as a kid always saying that our people were German.  However, in my head, this was all about something that had happened in the very  […]

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The general knowledge in my family has always been that our Drohman ancestors came to America from the area along the border between southern Germany and northern Switzerland.  I remember as a kid always saying that our people were German.  However, in my head, this was all about something that had happened in the very 

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Better Know a Cheese

Get ready to Better Know a Cheese

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Do you love cheese?  Do you wonder how your lactose-intolerant friends find the courage to carry on day after day?  Do you consider it a good thing that handling a well aged Saint-Nectare or Reblochon makes your hands reek for the rest of the day?  When you stand in front of a well-stocked cheese counter

Get ready to Better Know a Cheese Read More »

[portfolio_slideshow]

Do you love cheese?  Do you wonder how your lactose-intolerant friends find the courage to carry on day after day?  Do you consider it a good thing that handling a well aged Saint-Nectare or Reblochon makes your hands reek for the rest of the day?  When you stand in front of a well-stocked cheese counter

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Stuff

A favorite Paris restaurant

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I was very happy to read the recent Pete Wells article in the New York Times about Paris restaurant Arpege and its chef – owner Alain Passard.   Arpege has been the setting for some of the most memorable meals of my life, and is the only 3-star Michelin restaurant where I have eaten more than

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[portfolio_slideshow]

I was very happy to read the recent Pete Wells article in the New York Times about Paris restaurant Arpege and its chef – owner Alain Passard.   Arpege has been the setting for some of the most memorable meals of my life, and is the only 3-star Michelin restaurant where I have eaten more than

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Sauces

Sauce blanche

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This sauce, along with harissa paste, make up the indispensable duo of accompaniments to falafels or kebab in the Turkish sandwich stands and shops of Paris.  If you plan to serve with lamb, adding mint, lemon peel and tarragon makes a tasty variation.  Currently we are serving this sauce with our falafel salad at Cafe

Sauce blanche Read More »

[portfolio_slideshow]

This sauce, along with harissa paste, make up the indispensable duo of accompaniments to falafels or kebab in the Turkish sandwich stands and shops of Paris.  If you plan to serve with lamb, adding mint, lemon peel and tarragon makes a tasty variation.  Currently we are serving this sauce with our falafel salad at Cafe

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